Page 33 - South Mississippi Living - April, 2025

Instagram: @Southrngritskitchen
3 1⁄2 cups all-purpose flour
6 large eggs
1 tsp salt
1 tbsp olive oil (optional, for smoother dough) 2-3 tablespoons water (only if needed)
1. On a clean surface or in a large bowl, pour the flour and make a well in the center.
2. Sprinkle the salt over the flour.
3. Crack all 6 eggs into the well.
4. Add olive oil, if using.
5. Use a fork to gently beat the eggs,
slowly incorporating the flour.
6. Once the mixture starts to form a
dough, use your hands to knead it.
7. Knead for about 8-10 minutes until
smooth and elastic.
8. If it's too dry, add a tablespoon of
water at a time. If sticky, sprinkle in a
little more flour.
9. Wrap the dough in plastic wrap or
cover with a damp towel.
10. Let it rest for at least 30 minutes
(this makes rolling easier).
11. Use a rolling pin or pasta machine to
roll the dough thinly.
12. Cut into fettuccine, tagliatelle, or use
cookie cutters for fun kid-friendly
shapes.
13. Boil in salted water for 2-4 minutes
until tender.
14. Drain and serve with your favorite
sauce!
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been
able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!